Tuesday, December 15, 2009

Hello Everyone! Many of you have already heard that I was put on strict bed rest last week. That means no more cooking for me for the next three months. It's a good thing I made this recipe and took photos a few weeks ago in anticipation of doing a holiday post!

If any of you are still looking for a good recipe to make for Christmas or New Years, this ham recipe is delicious and it is so unbelievably easy to make!

Note: This meal should serve at least 8-10 people, depending on the size of your ham.

1. Preheat oven to 325°F.

2. Place ham in a heavy baking dish or roasting pan. Cover ham with foil and bake until almost heated through, approximately 1 to 1 ½ hours (cooking time will depend on the size of ham that you are using). If you are using a pre-cooked ham, you just need to heat it up, be careful not to over-bake it.

2. Meanwhile, in a small saucepan, mix together the cranberry sauce, maple syrup, and Dijon mustard. Heat over medium heat, stirring until the glaze is melted and thickened slightly.

3. Uncover the ham, and baste with the maple cranberry
glaze. Bake, uncovered, for an additional 20-30 min,
basting several more times with the glaze.

If you are making this dish ahead to freeze: Mix the
maple cranberry glaze ingredients in a small freezer
bag instead of cooking it. You can freeze the glaze and
ham for up to 3 months. Thaw thoroughly in the
refrigerator (it will probably take several days for the
ham to thaw completely). Continue at step 1 to bake.

About Me

I am the former owner of a food business in Bucks County, PA. My favorite part of owning and running the business was the recipe development and testing. During the four years that I owned the business, I tested (and tasted!) hundreds of recipes. My specialty is simple, delicious recipes that are freezer-friendly. After closing my business, I wrote and self published a cookbook featuring the recipes that became favorites at my business. This is my "home" now, and I will post some of my favorite seasonal recipes from my former business, as well as any other current food-related adventures I am having. I have two year old twin boys now, so they are keeping me really busy as well!